Spanish Style Stuffed Chicken
This Spanish-inspired stuffed chicken recipe offers a comforting and flavorful meal, perfect for a special occasion. The chicken is browned to a golden crisp, then filled with a savory dressing of breadcrumbs, vegetables, and raisins. The dish is finished with a rich gravy made from the pan drippings, creating a satisfying and aromatic experience.
Ingredients
- 1 whole Chicken (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 2 cups Bread crumbs
- 3 tablespoons Sweet green peppers, pulp of
- 1 cup Tomatoes
- 2 tablespoons Chopped onion
- 1/2 cup Claret (or dry red wine)
- 2 tablespoons Sugar
- 1/2 cup Sliced onions
- 1/2 cup Seedless raisins
- 1 teaspoon White pepper
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Flour (Quantity estimated (not specified in original recipe))
- 1/2 cup Mushroom sauce (Quantity estimated (not specified in original recipe))
- 1 cup Hot water (Quantity estimated (not specified in original recipe))
Instructions
- 1In a skillet, brown the chicken in butter, turning it over and over for a few minutes until lightly browned.
- 2In a bowl, combine bread crumbs, pulp of sweet green peppers, tomatoes, chopped onion, claret (or dry red wine), sugar, sliced onions, seedless raisins, white pepper, and salt. Mix well.
- 3Stuff the chicken with the prepared dressing. Place the stuffed chicken in a closed pan and bake in a preheated oven at 350°F (175°C) for 1 hour, or until the chicken is cooked through.
- 4In a saucepan, make gravy from the drippings in the pan by adding flour, mushroom sauce, and hot water. Simmer until thickened.
- 5Pour the gravy over the chicken and serve.